Savory over Sweet |
I tried a few
different herbs. Tarragon, basil, and
oregano (separately-not together) were very tasty. I just happened to like dill the best, but you
could substitute any of the others. You
could also add a little onion or garlic to the batter. Experiment, but don’t add lemon zest, I had
to throw those out. Also, don’t over
stir the batter once you’ve added the flour as that makes the pancakes
tough. You can make the batter the night
before, just store in the fridge in an airtight container and stir before
using.
Servings: 12-15 silver
dollar pancakes
Time: Prep: 10 minutes, Cooking: 6 minutes per batch (I finished in 30
minutes)Hardware: A veggie peeler, a food processor (or grater), measuring cups and spoons, a large mixing bowl, a wooden spoon, a non-stick skillet, a spatula, a plate
Ingredients
-
1½ lbs. zucchini (3 medium squash)
- ½ 1bs. carrots (2-3 large carrots)
- 2 eggs, beaten
- 1 teaspoon salt
- 1 to 1½ tablespoons chopped fresh dill (depending on your taste)
- 1 tablespoon chopped fresh parsley
- 1 cup flour
- 1 teaspoon baking powder
- Sour cream and chopped green onions
- Cooking spray
-
Peel the zucchini. Use the grater attachment on the processor to grate the carrots and the zucchini. Then use the processor to chop the veggies into little crumbs. Alternatively, you can grate and roughly dice the veggies.
- Mix the veggies, herbs, eggs, and salt.
- Gently stir in the flour and baking powder.
- Spray the skillet with cooking spray and heat over medium.
- Use about ¼ cup of batter for each pancake. I use a measuring cup or an ice-cream scoop to make sure my pancakes are uniform. Cook for 2-3 minutes per side. You might want to adjust the heat because you want the center to cook before the outside gets too brown. Keep the pancakes warm by placing them onto a plate in the oven on the lowest setting while you finish.
- Top with sour cream (or Greek yogurt) and chopped green onions.
Carrot Zucchini Pancakes |
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